Chicago style deep pan pizza recipe

Chicago style Deep Pan Pizza recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're a fan of thick, cheesy, and indulgent pizza, then the Chicago style deep pan pizza is a must-try. This recipe takes inspiration from the famous deep-dish pizzas served in the Windy City and brings that authentic taste right to your kitchen. With a buttery crust, a generous layer of gooey mozzarella cheese, and a rich tomato sauce, this pizza is a true delight for pizza lovers. Whether you're hosting a party or simply craving a hearty meal, this Chicago style deep pan pizza will satisfy your cravings and leave you wanting more.

Keywords: Chicago style, deep pan pizza, thick crust, mozzarella cheese, tomato sauce

Chicago style deep pan pizza recipe details

Chicago style deep pan pizza recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

	For the dough:
1 ½ tsp	active dry yeast
6 tbsp	warm water, 40-45°C/100-110°F
6 tbsp	milk
¼ tsp	sugar
2 tbsp	olive oil
1 tbsp	fine cornmeal
½ tsp	salt
3 tbsp	wholemeal flour
200 g	plain flour
	For the topping:
2 tbsp	olive oil
125 g	onion, finely chopped
1 clove(s)	garlic, finely chopped
500 g	tomatoes, chopped
50 g	tomato puree
¼ tsp	dried basil
¼ tsp	dried oregano
	salt and fresh ground pepper, to taste
125 g	peperoni or other spicy Italian sausage
350 g	mozzarella cheese
¼ medium	red pepper, finely diced
25 g	Parmesan cheese, finely grated

Instructions

To make the dough:
Dissolve the yeast in the warm water and set aside for a few minutes.

Combine the milk, oil and cornmeal in a bowl. Add the yeast mixture. Add the salt and whole wheat flour and mix well. Gradually add the white flour and work to a soft, pliable dough.

Turn out the dough onto a lightly floured surface and knead for 5 minutes. Place the dough into an oiled bowl and turn the dough to cover it with a film of oil. Cover and allow to rise in a warm place until a doubled in size, about 35-45 minutes.

Punch down the dough and allow to rise again, for about 30 minutes.

To make the filling:
Heat a saucepan and add the oil. Add the onion and garlic and cook for 3 minutes, until slightly soft. Stir in tomatoes, purée, herbs and seasoning. Simmer for about 30 minutes until thick.

To assemble:
Preheat the oven to Gas Mark 8, 230°C, 450°F.

Lightly oil a 9-inch, 22cm baking dish that is at least 1½ inches or 4cm deep.

Roll out the dough to a 12-inch, 30cm circle to fit the pan and sides. Prick the dough all over with a fork.

Slice the sausage into ½-inch, 12mm thick slices. Cook the sausage and allow to cool.

Spread the about half mozzarella over the dough. Top with the tomato sauce, covering the base completely. Spread the sausage and pepper slices over the sauce. Top with the remaining mozzarella and the Parmesan.

Bake for 25 minutes or until the cheese and crust are golden and the filling is bubbly. Remove from oven and allow to cool slightly for 5 minutes before serving.

Serve with salad.

Preparation time:
ca. 1 hr
Grade of difficulty:
medium
Calories per portion:
n/a